Here's the recipe for our apple butter, the secret ingredient in our fresh made smoked turkey on cranberry loaf sandwich, now on our new winter menu. And...the perfect pairing for those holiday leftovers!
APPLE BUTTER - Makes 1 ½ Quart
6 lbs Granny Smith apples and a crisp red, such as Cox’s Orange Pippin
12 fl oz Apple Cider Vinegar
24 fl oz Water
8 oz White Sugar
1 ½ tsp Ground Cinnamon
½ tsp Ground Cloves
½ tsp Ground Allspice
1 T Lemon Juice
1. Cut the apples into quarters, without peeling or coring (much of the pectin is in the cores and flavour in the peels), if you are using organic or “ugly fruit” cut out any bruised parts.
2. Place into a large wide bottom pot with the cider vinegar and water, bring to a boil, cover reduce to a simmer, cook until apples are soft, approximately 20 minutes. Remove from heat.
3. Ladle apple mixture (cooked apples and liquid) into a chinois within a large bowl using the back of the spoon to extract as much puree and liquid, discard the solids.
4. Place apple mixture back into the wide bottom pot and add the sugar and spices, stir to dissolve sugar. Add a pinch of salt. Taste and adjust the seasoning, should taste tart and not overly sweet,
5. Cook uncovered on low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth, approximately 35-50 minutes. Add lemon juice, stir then allow to cool. Place into a sealed container, or small containers if a gift, label and refrigerate. Hold maximum 4 days.